Barley Broth (1890)

BARLEY BROTH.

One pound of mutton or beef bones

half-pound of barley

half-pound of peas

cabbage

turnip

carrot

parsnip

leeks

celery

It is advisable to make sufficient for two days, as many think the second day's broth warmed up is the best. It can be made of beef or mutton. The neck of mutton makes very sweet broth, but some prefer a cut of boiling beef with marrow. Be sure to have pot with a good-fitting lid. Put on the meat with two gallons of water, barley, and peas (if peas are used they must be soaked the night before), and boil for an hour, then add the cabbage, turnip, carrot, nnd parsnip, cut small, and part of the carrot grated. Boil very slowly, with lid closed, for half an hour, then add leeks, parsley, and celery; boil for another half-hour—in all, boil for two hours—and serve.

Source: COOKING (1890, May 9). Port Adelaide News and Lefevre's Peninsula Advertiser (SA : 1883 - 1897), p. 4 (SUPPLEMENT TO THE PORT ADELAIDE NEWS).